Greek-Style Shrimp & Feta

Greek-Style Shrimp & Feta blueapron.com with Fregola Sarda Pasta

4 SERVINGS | 30–40 MINS

EST Y Z & Serve with Blue Apron Ingredients wine that has this symbol T R L O A blueapron.com/wine 1 1/4 cups Fregola P I C 18 oz Tail-On Shrimp1 2 Zucchini Sarda Pasta

1/2 lb Grape 2 cloves Garlic 1 bunch Oregano Tomatoes

Scan this barcode in your WW app to 2 Tbsps Tomato 2 Tbsps Mascarpone track SmartPoints. Paste 1 1/2 oz Feta Cheese Cheese Wine is not included in SmartPoints as packaged. Skip adding salt during prep and cooking, and see nutrition info for 1/4 tsp Crushed Red sodium as packaged. Choose nonstick cooking spray (0 SmartPoints) instead of Pepper Flakes olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

To learn more about WW and SmartPoints visit ww.com. The WW logo, SmartPoints and myWW are the trademarks of WW International, Inc. and are used under license by Blue Apron, LLC.

1. Peeled & deveined Learn more at blueapron.com/pages/wellness Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

1 Prepare the ingredients 4 Cook the shrimp & make the sauce • Fill a large pot 3/4 of the way up • Meanwhile, pat the shrimp dry with salted water; cover and heat with paper towels (remove the to boiling on high. tails, if desired). Season with salt • Wash and dry the fresh produce. and pepper. • Halve the zucchini lengthwise, • In the same pan, heat then thinly slice crosswise. 1 tablespoon of olive oil on medium-high until hot. • Peel and roughly chop 2 cloves of garlic. • Add the chopped garlic and as much of the red pepper flakes • Halve the tomatoes. as you’d like, depending on how spicy you’d like the dish to be. Cook, • Pick the oregano leaves off the stems; roughly chop the leaves. stirring constantly, 30 seconds to 1 minute, or until slightly softened. • Add the seasoned shrimp, halved tomatoes, and chopped oregano. 2 Cook the zucchini Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are slightly • In a large pan (nonstick, if you opaque. have one), heat 1 tablespoon • Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until of olive oil on medium-high thoroughly combined. until hot. • Add 1/4 cup water (carefully, as the liquid may splatter); season with • Working in two batches, add salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the the sliced zucchini in an even shrimp are opaque and cooked through. layer. Cook, without stirring, • Turn off the heat. Add the feta (crumbling before adding) and stir 3 to 4 minutes, or until browned; to combine. season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes or until softened. 5 Finish the pasta & serve your dish • Transfer to a plate; cover with foil to keep warm. • To the pot of cooked pasta, add the cooked zucchini and • Wipe out the pan. mascarpone; season with salt and pepper. Stir to thoroughly 3 Cook the pasta combine. Taste, then season with • Place the pasta in a strainer. salt and pepper if desired. Thoroughly rinse under • Serve the cooked shrimp and cold water to remove any sauce over the finished pasta. excess starch. Enjoy! • Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. • Drain thoroughly and return to the pot. Cover to keep warm.

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CONTAINS: SEE INGREDIENT PACKAGING FOR ALLERGEN(S). Share your photos with #blueapron FPF 051721,